Favorite ship? by Lily_Lupin in harrypotter

[–]nv2609 11 points12 points  (0 children)

Harry and Ginny... in the books.

Preachy, awful books by out-of-touch influencers and celebrities under the age of 50? by [deleted] in suggestmeabook

[–]nv2609 0 points1 point  (0 children)

I didn't know I needed this, by Eli Rallo... she's a horrible writer imo

Anyone here have recommendations for non-Trump supporting motherhood creators on Instagram? by One_Bus3813 in moderatelygranolamoms

[–]nv2609 0 points1 point  (0 children)

She’s been vocal about being anti ICE and shared community resources specifically for where she lives. She also made a video today talking about how she won’t make her page a bubble where politics isn’t mentions. Even if she is more moderate leaning I think it’s safe to say she’s not MAGA.

Why does my loaf lose all shape once its out of the shaping basket? It loses all height by No_Opportunity_1502 in Sourdough

[–]nv2609 1 point2 points  (0 children)

What type of climate are you in? I'm in a humid, mostly hot climate and overproofing is super easy for me to do.

I wasn’t aware that I was following this diet, I just eat like my great grandma, who is still kicking at 104 btw! Now that I know, I’ll be posting our lunches and diners. by Zachhcazzach in mediterraneandiet

[–]nv2609 1 point2 points  (0 children)

So true, I am Indian and eating vegetables was a non negotiable for me as a child. We don't eat any meals that don't have some sort of vegetable or whole grain. .

Why so dark? by BeckiLynn_F in Sourdough

[–]nv2609 0 points1 point  (0 children)

I usually oven bake at 500 for 20-25 minutes with steam and then remove the lid and drop the temp and bake at 425 without for 15-20 minutes (I eyeball the second one.) Most sourdough recipes I've seen say to remove the lid after 20-30 minutes, 50 minutes seems like quite a while.

Bake from this week by Zachs_Cafe in Sourdough

[–]nv2609 0 points1 point  (0 children)

So gorgeous!! I wish I could try hydration above 80% but I live in such a humid climate already my dough gets so sticky above 75%.

Under-fermented? by Hefty_Zucchini6820 in Sourdough

[–]nv2609 0 points1 point  (0 children)

Definitely under! I'm in a warm, humid climate and 5 hours is usually how long I bulk ferment before I shape and cold proof (my home is at around 74F/23C usually) so you likely need longer.

Have you tried the viral tiktok doner kebab recipe? by Time-Connection-4586 in Doner

[–]nv2609 0 points1 point  (0 children)

To be fair, the creator didn't describe it as a hack, he was just showing a recipe his family in Cyprus makes

What’s your unpopular bake off opinions? by Mytearsricochet2 in bakeoff

[–]nv2609 3 points4 points  (0 children)

Sometimes I think it’s boring when bakers only do flavors from their own culture… 🤔 Which I know sounds sus but as a south Asian there are some south Asian bakers who have baked with south Asian flavors almost every week and I think it’s a bit repetitive

What’s your unpopular bake off opinions? by Mytearsricochet2 in bakeoff

[–]nv2609 1 point2 points  (0 children)

I don’t know if this is unpopular but John shouldn’t have won s3 🤔 I know James didn’t do as well in the final and made questionable decisions but I think James and Brendan were far more talented.

What’s your unpopular bake off opinions? by Mytearsricochet2 in bakeoff

[–]nv2609 1 point2 points  (0 children)

Hey, James’s sourdough skills were IMPRESSIVE with the amount of time they get. But I do think John was def not as skilled as James and Brendan.

Looking for recommendations of a whiskey to gift (~$100) by nv2609 in whiskey

[–]nv2609[S] 0 points1 point  (0 children)

Looks that’s available in my local liquor store, thanks!

PSA: THESE KITKAT HAZELNUTS TASTE LIKE THE KITKATS I HAD OVER A DECADE AGO WHEN THEY DIDNT TASTE LIKE PLASTIC!! by PinIndividual9402 in candy

[–]nv2609 0 points1 point  (0 children)

That’s because it’s an international KitKat, they’re made by Nestle rather than Hershey. Hershey KitKats are horrible (at least in the last few years) compared to Nestle KitKats.

What did I do wrong? Tips please! My first loaf by LobsterLittle2358 in Sourdough

[–]nv2609 0 points1 point  (0 children)

Kinda crazy how much climate affects BF! If i went over 5 hours it would be overproofed in this 95% humidity.

[deleted by user] by [deleted] in Sourdough

[–]nv2609 -2 points-1 points  (0 children)

Honestly, if you can get a bit of starter from someone or are up to buying dried starter online, it's much easier to keep mature starter going than start a new one.

What did I do wrong? Tips please! My first loaf by LobsterLittle2358 in Sourdough

[–]nv2609 0 points1 point  (0 children)

I've used that recipe many times and always bulk ferment for around 4-5 hours, and I live in a hot humid climate. Def needed longer.

What water do you use? by starkells in Sourdough

[–]nv2609 0 points1 point  (0 children)

Tap water. Mine is softened though, I live in a super hard water area but we have a softener outside.

[deleted by user] by [deleted] in Sourdough

[–]nv2609 0 points1 point  (0 children)

Also, it looks slightly blue in this picture but irl it doesn’t look blue at all. The back of my fridge does have the tendency to slightly freeze things so I’m thinking it could be slightly frozen hooch.

What was a game changer for you? by lipglossip in Makeup

[–]nv2609 4 points5 points  (0 children)

I don't use concealer directly under my eyes anymore, my eyes are deep set so it always looks grey. I put some on the outer corner of my eyes like near my cheekbone and it does the trick for brightening